Nutritional Facts

Directions

In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool.

In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans.

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.Yield: 1 quart.

Originally published as Butter Pecan Ice Cream in Taste of Home
June/July 2004, p29

"This was to die-for.. I am very new at making home made ice creams and the way this came out was as if I've been making ice cream for years. Will be making another batch tonight. I followed the recipe to the t."

"I liked this....easier than most and the taste is good, though not excellent. I cut the sugar to 3/4 cup and will cut to 1/2 cup next time...way too sweet. I will also add butter extract to give more flavor and possibly more pecans....don't think 1/2 cup is enough. However, it's a good basic recipe to work from. I'm not sure why others would give this 5 stars when they intend on tweaking as well."